Asparagus and Mushroom Broth

Ingredients

• 100g enoki mushrooms, trimmed
• 1 bunch (100g) mini asparagus spears, sliced finely (see Tip)
• Sliced chillies (optional)
• 1 litre boiling water
• 2 tablespoons Shiro miso (see Tip)
• Fresh coriander leaves

Method

1. Arrange enoki mushrooms, asparagus and chillies (if using) in serving bowls.
2. In a heatproof jug, quickly combine miso with 1/2 cup of the boiling water using a whisk or wooden spoon. Gradually mix in remaining water and whisk until miso is fully incorporated forming a light smooth broth.
3. Immediately pour broth over mushrooms and asparagus, scatter with coriander leaves and serve at once.

Tips

• Mini asparagus spears are trimmed thin asparagus spears and are ready to use. If not available, use the top half of 1 bunch of thin asparagus spears and reserve the bottom half of the spears for other recipes.
• Shiro miso is a sweet, mild tasting miso that is available from Asian grocery stores and larger supermarkets. It is sometimes referred to as ‘sweet white’ and ‘young rice miso’. Use to make a quick broth by adding boiling water such as in this recipe. Do not cook miso - add it at the end of cooking instead.
• For this recipe to be gluten-free, avoid using stocks, sauces and condiments containing wheat. Take care to check ingredient labels on all products you use.
• For this recipe to be dairy-free, avoid using prepared and packaged foods containing dairy products. Take care to check ingredient labels on all products you use.